Hi All,
I'm a first timer on this forum and I need some help.
I've been making truffles for about 4 months, everything is fine until I get the dipping. I dip the truffle filling and place them on greaseproof paper, once they are dry I'll lift them off very gently, all sounds good so far. The only problem is that they’ll be a small (tiniest) amount of chocolate and filling left behind on the paper, therefore leaving a filling exposed at the based, hope that makes sense. Can anyone help me with this problem?
Many thanks in advance.

November 10, 20051:25 pm

chocolatero

london

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could be that you are not tempering well or cooling
too slow and the chocolate is not crytallising well enough
otherwise ir should come off clean unless the centre is very soft
If the interior you use is very soft and therefore does not get well coated on bottom
you can try to
1. cool the centre more to harden before dipping, although this will dull the enrobing
2. pre coat the botton. i.e. dip in tempered chocolate first to create a layer of protection on botton before dipping the whole thing again. It is called bottoming in the business..
In general all ganaches and truffles have to be protected on the bottom prior to enrobing.
Hope this helps
Chocolatero

November 10, 20053:07 pm

mini

London, United Kingdom

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Thanks for you advice Chocolatero.
I don't think there's a problem with the tempering as I'm using a tempering machine. I'm going to try your bottoming method when I make my next batch.
Thanks again

Do I need to increase the viscosity of the choc, or may be dip several times?

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My name is Polarbear and I am a chocoholic...

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My name is Polarbear and I am a chocoholic...

November 11, 20051:50 pm

chocolatero

london

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not really relevant as far as i understand your problem: you are getting a mess of chocolate everywhere, not just cleany on the centre itself?
I assume you use a fork to dip?
you need to vibrate and slightly scrape the chocolate before
putting it on paper to get rid of the excess

To vibrate, just tap the fork on the side of the bowl where the chocolate is for a few seconds
to scrape the excess on the bottom, buy some garden wire and tie
it above your bowl of chocolate horizontally
this gives you an edge to scrape gently and the excess of chocolate will fall back in your bowl. so minimal mess

We started like that and did up to 10 kg per day this way before
getting our first enrober...

November 11, 20052:18 pm

Polarbear

Tromsø, Norway

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Yes, I got "surplus" chocolate assembling at the foot of the pieces. I used a spatle now, will try again with a proper fork. Thanx for the tips!

(Why cannot there be any fast&smart shortcuts here, just need for practice and work..[:D]!)

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My name is Polarbear and I am a chocoholic...

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My name is Polarbear and I am a chocoholic...

November 14, 200512:21 pm

Polarbear

Tromsø, Norway

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It worked! Quite nice peices, although tone must be very careful with the timing: Too short and there is "footing", too long and the choc stifens so the fork leaves marks.

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My name is Polarbear and I am a chocoholic...

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My name is Polarbear and I am a chocoholic...

November 14, 20051:33 pm

Masur

Stockholm, Sweden

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Polarbear. Do you use a special fork like this one for dipping:
[url]http://chocolateandzucchini.com/archives/2004/05/chocolate_dipping_fork.php[/url]

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)

November 14, 20052:26 pm

Polarbear

Tromsø, Norway

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quote:Originally posted by masur

Polarbear. Do you use a special fork like this one for dipping:
[url]http://chocolateandzucchini.com/archives/2004/05/chocolate_dipping_fork.php[/url]

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)

Yes, I have a similar one. Didn't use it this time, because I felt that the chocs tended to get stuck on it too early, but will try again. I suppose the choc will run off faster with a dipping fork?